This recipe is from central part of Italy. We suggest our version.
You can buy fresh thin tagliatelle but you can also make them at home (prepare dough with 2 eggs).
You can also cut them if you think they are too long for a soup.
You can use vegetable or meat stock according to your taste. The exact quantity of stock depends
on your taste too.
Bring the stock to the boil, add chives and parsley, season to taste with salt and pour in pasta.
Stir with a fork in order to divide thin tagliatelle: pasta could stick. Complete cooking, add olive
oil, stir and serve with grated Parmesan or pecorino (ewe's cheese), if you like.